A seasonal recipe from Nigel Slater. The scones are at their best when served warm but will keep overnight in an airtight container if they last that long.
A version of this Hong Kong favourite from Keith Floyd’s ” Far Flung Floyd”. Serve with plain rice.
Another recipe from Claudia Roden’s ” The Cooking of the Middle East”. These are good served with couscous.
Another delicious and seasonal dessert from Diana Henry.
A quick version of this favourite vegetarian dish from Kerala, known in India as Handvo. Serve with some salad alongside, or just as a snack. This is from ” I Love India” by Anjum Anand.
A sweet and buttery saffron scented rice from ” I Love India” by Anjum Anand. It goes well with Parsi Salli Chicken.
A recipe from ” The French Kitchen ” by Joanne Harris and Fran Warde. Many berries work well in this tart- use bilberries if you can find them, or blackberries, raspberries, tayberries or blackcurrant.
This version of kleftiko originates in Symi and was shared by Rick Stein in ” Rick Stein: From Venice to Istanbul”. It would make a great dinner for Easter or indeed any other occassion when you fancy a feast.
A recipe from ” Chetna’s Healthy Indian” by Chetna Makan.
A spicy and sour broth from Ravinder Bhogal.
A seasonal riff on bakewell tart from Nigel Slater
An irresistable recipe from Hunan which can be found in Fushia Dunlop’s ” Revolutionary Chinese Cookbook”.
A magical combination from ” Moro:the cookbook” by Sam and Sam Clark.
